Vegan Ramen Noodle Soup from scratch

How to make vegan no oil ramen noodle soup from scratch!

Today I am going to show you how to make no oil vegan ramen noodle soup with soy sauce.

No refined oil means it is a whole food plant based diet and anti inflammatory diet.

Making vegetable broth is super easy and you probably have most of the ingredients at home already.

In this recipe I mainly used onion, carrot, celery, potato, shiitake mushrooms and kombu seaweed. However, feel free to be creative!

For example the toppings for ramen I made today I used carrot, scallions, bok choy and oyster mushrooms. So I trimmed the edge and saved them for the stock.

There are plenty of space to be creative when Making broth.

Does that sound exciting? Let's get started!

#vegan #vegetarian #ramen #plantbasedfood #wholefoodplantbase #howtomakeramen #oilfreerecipe #antiinflammatory


I made a series on how to make vegan ramen. This is part2 how to make ramen noodle soup from scratch. In the previous article / video, I shared how to make vegan ramen noodles from scratch. Here are the links:

YouTube tutorial:



This recipe creates 2 serving.


    • 6 cup water ( including water from soaked shiitake mushrooms )

    • 2 onions

    • 2 carrots

    • 2 stalks celery

    • 1 potato

    • 2 dried shiitake mushrooms

    • about 3 x 3 inch kombu seaweed


  • 4 bok choy

  • 2 oyster mushrooms

  • 1 carrot

  • 2 scallions

  • 1/2 package of tofu *see note below

  • roasted sesame seeds

  • lime zest

SOUP ( this measurement is per bowl )

  • 1/2 teaspoon garlic chili sauce

  • 1 tablespoon soy sauce





  1. Soak dried shiitake mushrooms in water for 30minutes then squeeze them. Remove stems and slice caps. Be sure to Save the water which has amazing umami from the mushrooms.

  2. Chop up carrots, celery, onions and any other vegetables of your choice to about half inch

  3. Smash garlic and ginger

  4. 6 cups of water including the soaked mushroom water into a pot.

  5. Turn on the stove and cook over high heat until it starts boiling

  6. Take kombu out and lower the heat to simmer

  7. Keep simmering for another 45 minutes with partially covered with a lid

  8. Towards the end of cooking add vinegar and taste it.

  9. Turn off the heat and remove vegetables from broth.




  1. Preheat the oven to 400F / 205C

  2. Cut tofu into small pieces - about 1/3 inch. I pressed tofu in advance to remove excess water which is optional

  3. Place them on a baking pan lined with parchment paper.

  4. Bake for 20 - 25 minutes. Be sure to toss the tofu halfway.

  5. Take them out from oven and transfer them into a bowl.

  6. Marinate with soy sauce, rice vinegar, chopped scallions and garlic chili sauce.

  7. Slice carrots, bok choy and oyster mushrooms and steam for 5 minutes. *Bok choy - I only steam the stem and eat leaves raw but you can steam the whole, if you prefer.




  1. Boil water. Add salt. Add noodles

  2. If store bought - follow the instructions from manufacturer

  3. Drain the water and rinse with water for few seconds




  1. Add garlic chili sauce, soy sauce and vegetable broth to a bowl. Mix until well combined

  2. Add cooked ramen noodles

  3. Add toppings of your choice

  4. Enjoy! πŸ˜‹


About broth:

There are plenty of space to be creative when Making broth.

However there are a few ingredients that I wouldn't recommend.

They are mostly in cabbage family, such as cabbage, Brussel sprouts, broccoli and cauliflower. Why? They just tend to leave unpleasant flavor that most of people don't enjoy.

Also powdered and grounded spices are to be avoided since they make the broth muddy and bitter.

About tofu topping:

You will probably use only half package of tofu. However the baked and marinated tofu is so delicious. You can eat with rice, salad or just as snack. So I highly recommend cooking the whole package of tofu!